Quick Easy Chicken Chow Mein (Print Version)
# Ingredients:
01 -
1 lb chow mein noodles, fresh
02 -
1 lb chicken thighs, skinless, boneless, thinly sliced
03 -
2 cups mung bean sprouts or soy bean sprouts, washed and strained
04 -
2 cups cabbage, thinly sliced
05 -
1 cup celery, thinly sliced
06 -
1 cup carrot, julienned
07 -
2 green onions, chopped into 1-inch pieces
08 -
2 teaspoons vegetable oil or neutral-tasting oil
→ Noodle Sauce
09 -
2 tablespoons regular soy sauce
10 -
1 tablespoon dark soy sauce
11 -
3 tablespoons oyster sauce or vegetarian stir-fry sauce
12 -
2 tablespoons Shaoxing wine, dry sherry wine, or chicken stock
13 -
2 teaspoons sesame oil
14 -
1 teaspoon white granulated sugar
15 -
¼ teaspoon white or black pepper
16 -
2 teaspoons cornstarch or potato starch
17 -
4 cloves garlic, thinly sliced
18 -
½ cup chicken stock, low-sodium
→ Chicken Marinade
19 -
2 teaspoons regular soy sauce
20 -
1 teaspoon cornstarch or potato starch
21 -
2 teaspoons cold water
# Instructions:
01 -
Marinate sliced chicken with marinade ingredients for 10 minutes.
02 -
In a small bowl, combine the noodle sauce ingredients and set aside.
03 -
In a large bowl or pan, soak chow mein noodles in hot boiling water for 10-15 seconds until loosened, then strain.
04 -
Heat 1 teaspoon (5 ml) of vegetable oil in a pan over medium-high heat. Fry the marinated chicken until 75% cooked.
05 -
Add carrots, celery, and cabbage to the pan. Stir-fry with the chicken until vegetables are softened. Push everything to the side of the pan.
06 -
Add the remaining teaspoon of vegetable oil to the empty space in the pan. Toss in the prepared noodles and noodle sauce. Stir-fry the mixture until the noodles are coated in sauce, about 30 seconds.
07 -
Toss in mung bean sprouts and green onions. Stir-fry for 10 seconds. Serve and enjoy.
# Notes:
01 -
Ensure chow mein noodles are soaked just until loosened to avoid overcooking.